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Green Chile Chicken Chili Recipe
Green Chile Chicken Chili Recipe photo by Taste of Home
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Green Chile Chicken Chili Recipe

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4.5 18 19
Publisher Photo
The prep work for this chili is easy thanks to several pantry staples. It’s loaded with shredded chicken and beans. The spicy heat can be tamed a bit by cool sour cream. —Fred Lockwood, Plano, Texas
TOTAL TIME: Prep: 25 min. Cook: 5 hours
MAKES:10 servings
TOTAL TIME: Prep: 25 min. Cook: 5 hours
MAKES: 10 servings

Ingredients

  • 4 bone-in chicken breast halves (14 ounces each)
  • 2 medium onions, chopped
  • 2 medium green peppers, chopped
  • 1 cup pickled jalapeno slices
  • 1 can (4 ounces) chopped green chilies
  • 2 jars (16 ounces each) salsa verde
  • 2 cans (15-1/2 ounces each) navy beans, rinsed and drained
  • 1 cup (8 ounces) sour cream
  • 1/2 cup minced fresh cilantro
  • Optional toppings: shredded Colby-Monterey Jack cheese, sour cream and crushed tortilla chips

Nutritional Facts

1-1/3 cups (calculated without optional toppings): 320 calories, 7g fat (4g saturated fat), 79mg cholesterol, 1187mg sodium, 30g carbohydrate (5g sugars, 7g fiber), 32g protein .

Directions

  1. Place the chicken, onions, peppers, jalapenos and chilies in a 5- or 6-qt. slow cooker. Pour salsa over top. Cover and cook on low for 5-6 hours or until chicken is tender.
  2. Remove chicken; cool slightly. Shred chicken with two forks, discarding skin and bones; return meat to slow cooker. Stir in the beans, sour cream and cilantro; heat through. Serve with toppings of your choice.
    Freeze option: Before adding sour cream, cilantro and toppings, cool chili. Freeze chili in freezer containers. To use, partially thaw in refrigerator overnight. Heat through in a saucepan, stirring occasionally and adding a little water if necessary. Stir in sour cream and cilantro. Serve with toppings if desired.
    Yield: 10 servings (3-1/2 quarts).
Editor's Note: Wear disposable gloves when cutting hot peppers; the oils can burn skin. Avoid touching your face.
Originally published as Green Chile Chicken Chili in Simple & Delicious February/March 2013, p34


Reviews for Green Chile Chicken Chili

AVERAGE RATING
(19)
RATING DISTRIBUTION
5 Star
 (15)
4 Star
 (1)
3 Star
 (2)
2 Star
 (0)
1 Star
 (1)
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MY REVIEW
koenigsfm User ID: 4824594 253027
Reviewed Aug. 22, 2016

"I don't understand any negative reviews. I make this at least once a month and it lasts a couple of days (barely). I've followed the recipe to a "T" and made variations (mostly removing jalape?os and chiles from the main dish, saving them as a topping, as the hubby can't handle the heat) and make with fresh salsa verde, vice a jarred-version (which is delicious), because the hubby can't handle the "medium" heat. Easy, budget friendly, and soooooo yummy! Thanks!"

MY REVIEW
angcy User ID: 1160970 244179
Reviewed Feb. 20, 2016

"This is not our favorite."

MY REVIEW
texas_sooner User ID: 8642807 238444
Reviewed Nov. 30, 2015

"I made this for a chili cookoff and it unanimously won "Judge's Favorite". I used an Anaheim pepper as the green pepper and omitted the pickled jalapenos all together (really not a fan of them). I think one trick to making this turn out great is using quality salsa verde. My favorite brand (seriously, could eat by the spoonful!) is Frontera - it's roasted and a little smoky and medium heat, turned out great. Like others, I also used boneless/skinless chicken breast and it was fine. Of all the chili in the contest, this was the only one that was completely devoured...which means I need to make more, I only got one serving."

MY REVIEW
Eoneil User ID: 5355345 231103
Reviewed Aug. 12, 2015 Edited Oct. 22, 2015

"This chili is delicious! A bit of caution, though. If I had used a whole cup of the sliced pickled jalapenos, I would have had to throw it out. I used about 1/4C and it was still really hot; I had to use two cups of sour cream to cool it down. I used boneless chicken breast any it worked perfectly."

MY REVIEW
krgreen519 User ID: 8206263 217436
Reviewed Jan. 10, 2015

"Great flavors and texture throughout this recipe. One or two of the breasts fell apart during cooking and left a lot of little bones for a potentially unsafe meal. Never use bone in for something that does not have a clear broth and I'll use boneless breast or thigh next time."

MY REVIEW
chicagofan17 User ID: 7660376 213471
Reviewed Sep. 6, 2014

"Very good but next time when I half the recipe I'll remember to half the jalapeños!"

MY REVIEW
2020track User ID: 7682830 123424
Reviewed Sep. 2, 2014

"wonderful chicken chili!"

MY REVIEW
lmmanda User ID: 1101093 195961
Reviewed Apr. 8, 2014 Edited Sep. 24, 2015

"This is one delicious chicken chili! I used boneless skinless chicken breasts and sauted the veggies in a little oil before I put them in the crockpot. I cooked in on low for 3 hours, any longer and the chicken would have been overdone in my crockpot. I omitted the jalape?os since my husband doesn't like spicy foods, but it didn't matter, the salsa verde was too hot for him anyway (The only kind I could find was "medium" heat). Next time, if I can't find a mild salsa verde, I will see if they have a mild green enchilada sauce. We topped the chili with cheese and crushed tortilla chips,"

MY REVIEW
lolohiser User ID: 5362556 200377
Reviewed Dec. 6, 2013

"Will definitely make this again. Took half of it to the neighbors and they loved it too!"

MY REVIEW
hillenk User ID: 6723497 213470
Reviewed Oct. 13, 2013

"Love this recipe! I have made it several times and always get rave reviews, and it is so easy to make. The only adjustments I make are to use cream cheese instead of sour cream (personal preference) and since I have young kids I cut back the jalapenos to 1/4 to 1/2 cup since I have found that a full cup makes it pretty spicy (still good, but the kids won't eat it that spicy). This recipe makes a lot, so I cut it in half when I am only cooking for my family. It is also great with tortilla chips as a dip or nachos."

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